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Cranberry Pineapple & Walnut Crumble

Tools you may need:

HIC 14-ounce Porcelain Souffle 4.5-inch Set of 6

OR
HIC Porcelain Souffle 8-inch, 64-ounce, 2-quart

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Cranberry Pinepple & Walnut Crumble
Amazingly easy and delicious desert recipe. File this one under '[email protected]% yeah."
Cranberry Pinepple & Walnut Crumble
Amazingly easy and delicious desert recipe. File this one under '[email protected]% yeah."
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
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This recipe is in your Shopping List
Print Recipe
Ingredients
  • For Filling
  • 1 can whole cranberry sauce
  • 1 12 oz. can pineapple chunks or tidbits drained
  • 1 1/2 tbsp flour
  • 1/3 cup chopped or ground walnuts
  • 1 tsp ground cinnamon
  • For Crumble
  • 1 cup flour
  • 1 cup brown sugar
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 cup ground or chopped walnuts if using chopped, make sure they are very fine
  • 5 tbsp melted butter
Servings:
Ingredients
  • For Filling
  • 1 can whole cranberry sauce
  • 1 12 oz. can pineapple chunks or tidbits drained
  • 1 1/2 tbsp flour
  • 1/3 cup chopped or ground walnuts
  • 1 tsp ground cinnamon
  • For Crumble
  • 1 cup flour
  • 1 cup brown sugar
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 cup ground or chopped walnuts if using chopped, make sure they are very fine
  • 5 tbsp melted butter
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl (if you plan do do individual ramekins), or large greased ramekin, combine the cranberry sauce, pineapple, flour, chopped walnuts and cinnamon and mix thoroughly.
  3. If using individual ramekins, make sure they are greased and divide the filling up evenly into 4-6 ramekins
  4. In a large bowl, combine flour, brown sugar, baking powder, baking soda, walnuts, and meted butter and mix thoroughly to form crumbles.
  5. Sprinkle and pack the crumble on top of the filling evenly. I like a good amount of crust so I pack it about a half inch thick. If you desire less crust, don't use all the crumbles and instead can make more filling and make more ramekins.
  6. Bake for 45 minutes. Let rest for 10 minutes before serving. You can serve with one of our homemade ice creams (recipes below).
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